Okra is reported to have raised its head high in the local market, but being a common dislike in the American cuisine because of its gooey nature it has not caught-up well in the American kitchen beyond soups, gumbos and stir-fries. An article elaborates on different preparations of okra as accompaniments, appetizers, different stuffing, as a pairing with chicken and seafood, cooked with variety of sauces and beverages. Somewhere between asparagus and eggplant, this vegetable claims to open a world of flavors with tea and white wine.



The article suggests cooking okra with shrimps, smoked sausages, peppers, tortilla chips and almost any leftover, including rice. Doubtless, of the fact that okra is an open vegetable with versatile flavor profile, it can just look displeasing if chefs are ignorant about the right cooking temperature, storing and purchasing of the vegetable.



Read More to explore culinary possibilities with okra